Mushroom and Artichoke Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Stir in the sliced mushrooms and chopped artichoke hearts, cooking until the mushrooms are soft.

4. 4

   Add the Arborio rice to the pan, stirring to coat the grains with oil.

5. 5

   Pour in the white wine, stirring constantly until it is absorbed by the rice.

6. 6

   Begin adding the chicken broth, one cup at a time, stirring frequently and allowing each cup to be absorbed before adding the next.

7. 7

   Continue this process until the rice is creamy and cooked to your desired texture.

8. 8

   Stir in the grated Parmesan cheese, and season with salt and pepper to taste.

9. 9

   Serve the risotto hot, garnished with additional Parmesan if desired.